Hi, I am Kate. Today, we’re going to prepare bamboo shoots and plump shrimp shumai recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Bamboo Shoots and Plump Shrimp Shumai Recipe
Bamboo Shoots and Plump Shrimp Shumai is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Bamboo Shoots and Plump Shrimp Shumai is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have bamboo shoots and plump shrimp shumai using 17 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Bamboo Shoots and Plump Shrimp Shumai:
- Make ready 100 grams Cooked bamboo shoots in brine
- Get 100 grams Peeled shrimp
- Get 100 grams Ground
- Get 1/4 Onions (finely chopped)
- Take 1 tbsp Katakuriko
- Make ready 1/3 tsp ★Salt
- Prepare 1 tsp ★
- Prepare 1 tsp ★Oyster sauce
- Prepare 1 tsp ★Chicken soup stock granules
- Make ready 1 tbsp ★Sugar
- Take 1 dash ★Pepper
- Get 1 tsp ★Grated ginger
- Make ready 1 tsp ★Sesame oil
- Get 20 Shumai skins
- Prepare 20 Green peas
- Get 3 leaves Cabbage
- Take 80 ml Water
Steps to make Bamboo Shoots and Plump Shrimp Shumai:
- Mince the bamboo shoots and finely chop the onions. Coat with katakuriko. Roughly chop the shrimp into 7 or 8 mm chunks.
- Mix the with the ★ seasoning until it becomes sticky.
- Once it becomes sticky, add Step 1 and mix together.
- If you have time, wrap tightly and let chill in the refrigerator for 30 minutes to an hour.
- Make a circle with your thumb and index finger.
- Put the shumai skin on top of your fingers.
- Use a spatula or spoon to put the meat mixture on top.
- Wrap it around and top with a pea.
- Once they are all wrapped up, line a frying pan with kitchen parchment paper. Top the paper with 4-5 cm pieces of cabbage.
- Top the cabbage with the shumai, being careful not to let them touch.
- Pour in water under parchment paper and turn on the heat. Once it begins to bubble, cover with a lid and turn the heat to medium-low and steam for 8-10 minutes while keeping an eye on it.
- Transfer to a dish and enjoy.
So that is going to wrap this up with this distinctive dish bamboo shoots and plump shrimp shumai recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
